Paprika Port Stir 彩椒炒肉

Stir-fried Pork with Bell Peppers

Stir-fried Pork with Bell Pepper

Ingredients:

• Pork belly (skin removed): 800g

• Salt: 2g

• Soy sauce: to taste

• White pepper powder: to taste

• Cornstarch: 5g

• Sugar: 10g

• Ginger slice: 1 piece

• Olive oil: to taste

• Chili peppers (sliced): to taste

• Bell peppers (sliced): to taste

Instructions:

1. Prepare the Pork: Slice the skinless pork belly into strips about 5mm or 8-10mm wide.

2. Marinate the Pork Strips:

   • Add 2g of salt, a good amount of soy sauce, and white pepper powder to the pork strips, mixing well.

   • Then, add 5g of cornstarch and 10g of sugar, mixing again to coat the pork strips evenly.

3. Prep Before Stir-Frying:

   • Heat a suitable amount of oil in a wok or large pan over medium heat.

   • Add a slice of ginger to infuse the oil with its flavor.

4. Stir-Fry the Pork Strips:

   • Add the marinated pork strips to the wok, stir-frying until a thick sauce forms.

   • Remove the excess sauce, leaving only the pork strips in the wok.

   • Add a small amount of olive oil to lighten the dish and reduce greasiness.

5. Cook the Chili Peppers and Bell Peppers:

   • Slice the chili peppers into 8mm-wide strips.

   • In another pan, heat some olive oil and add the chili and bell pepper strips, stir-frying until nearly cooked. If you prefer a simpler method, you can also boil the peppers in water for 5 minutes instead.

6. Combine and Stir-Fry:

   • Add the almost-cooked chili and bell peppers to the pork strips in the wok, stir-frying together.

   • Adjust seasoning with a small pinch of salt, if desired.

7. Finish:

   • Stir-fry until all ingredients are cooked through, and the pork strips have a slightly crispy, caramelized exterior. Serve and enjoy!

--- Chinese version ---

彩椒炒肉食谱

材料：

• 五花肉（去皮）：800克

• 盐：2克

• 酱油：适量

• 白胡椒粉：适量

• 淀粉：5克

• 糖：10克

• 姜片：一块

• 橄榄油：适量

• 辣椒（切成丝）：适量

• 彩椒（切成丝）：适量

做法：

1. 准备五花肉：将去皮的五花肉切成5毫米或者是8-10毫米宽的肉丝。

2. 腌制肉丝：

   • 在肉丝中加入2克盐、适量的酱油和大量的白胡椒粉，拌匀。

   • 接着加入5克淀粉和10克糖，再次拌匀，使肉丝均匀裹上调料。

3. 炒制前的准备：

   • 在炒锅中加入适量的油，加热至适中温度。

   • 下一块姜片，炒出姜味。

4. 炒制肉丝：

   • 将腌制好的肉丝下锅炒制，直至产生很多稠的汁液。

   • 将多余的稠汁去除，保留肉丝在锅中。

   • 加入少量橄榄油，减少油脂感，使肉丝不那么油腻。

5. 炒制辣椒和彩椒：

   • 辣椒切成8毫米宽的丝。

   • 在另一锅中，加入适量橄榄油，烧热后加入辣椒丝和彩椒丝炒至快熟。如果懒得炒的话，其实这一步骤用水煮5分钟也可以！

6. 合并炒制：

   • 将炒至快熟的辣椒和彩椒加入肉丝中，一起炒制。

   • 根据口味再加一点点盐调味。

7. 完成：

   • 炒至全部食材熟透，肉丝外表略微焦香，即可出锅。